Brisket Essentials Versatile Bbq And Mop Sauce Recipes

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BEEF BRISKET WITH MOP SAUCE

This tender brisket roasts in a sauce that adds great flavor. When one of our sons lived in the South, I learned that "mop sauce" is traditionally prepared for Texas ranch-style barbecues in batches so large it is brushed on the meat with a mop! You won't need that much brisket sauce for my recipe, but will get the big-time taste. -Darlis Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings.

Number Of Ingredients 8



Beef Brisket with Mop Sauce image

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat., Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain.

Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.

1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 tablespoons canola oil
2 tablespoons prepared mustard
1 fresh beef brisket (3 pounds)

MILLIONAIRE BRISKET WITH COFFEE AND BEER MOP SAUCE

Provided by Food Network

Categories     main-dish

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 27



Millionaire Brisket with Coffee and Beer Mop Sauce image

Steps:

  • Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
  • If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
  • Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
  • When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
  • Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
  • Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
  • Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.

1/4 cup kosher or sea salt
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chili powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder
1/2 teaspoon dried oregano
1 (5 to 6-pound) center-cut piece of brisket
6 slices bacon
Coffee and Beer Mop Sauce, recipe follows
Jim's Really Easy and Really Good Barbecue Sauce, recipe follows
4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
1 cup beer
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1 cup beef or chicken stock
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce, (recommended: Tabasco sauce)
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
2 cups your favorite barbecue sauce, (recommended: KC Masterpiece or Bull's Eye)
1 to 2 cups your favorite mild or hot salsa
1/4 cup cider vinegar, or more to taste
Kosher or sea salt
Freshly ground black pepper

TEXAS STYLE SMOKED BRISKET WITH MOPPIN' SAUCE

This is the first recipe I ever made with my smoker and everyone loved it including my kids!

Provided by Beth Streeter

Categories     Beef

Time 6h15m

Number Of Ingredients 20



Texas Style Smoked Brisket with moppin' sauce image

Steps:

  • 1. Combine all ingredients for the rub and rub all over your brisket wrap in foil and let sit overnight.
  • 2. Combine all ingredients of the moppin sauce together and mix well.
  • 3. Bring your smoker up to 220. I used hickory chips, but you can use mesquite, white birch, or apple wood.
  • 4. Place brisket in smoker fat side up. Smoke 1 hour per pound using the moppin' sauce every half hour. Or until internal temperature reads 190 to 200 degrees.
  • 5. I used a vertical water smoker if you don't use one with water wrap it in foil after 4 or 5 hours so that it stays moist.
  • 6. Serve with baked potato and veggies and enjoy!

1 6 to 7 pound brisket
RUB INGREDIENTS
1/4 c paprika
2 Tbsp chili powder
2 Tbsp kosher salt
3 Tbsp brown sugar
2 Tbsp cumin
1 Tbsp black pepper
2 tsp ground coriander
2 tsp oregano, dried
MOPPIN' SAUCE
12 oz of your favorite beer
12 oz water
1 Tbsp paprika
2 Tbsp cider vinegar
1 tsp hot sauce
1 tsp losher salt
2 clove garlic, crushed
1 medium onion chopped fine
1/4 c light vegetable oil

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